This recipe was given to us by our Norwegian exchange student, Solveig Johansen.

4 egg yolks
1 c. sugar
1 1/3 c. flour
1/4 c. potato flour or cornstarch
2 tsp. baking powder
2 tbsp. water
4 (1/2 pts. containers) whipping cream
1 can pineapple slices, cut into sm. pieces and well drained
1/8 c. finely chopped nuts

Cream egg yolks and sugar. Add flour, potato flour and baking powder with water and mix well. Pour into two 9 inch round cake pans (greased and floured). put into COLD oven and bake at 325 degrees for 35 minutes.

Cool cake and split layers to form 4 layers. Whip whipping cream and cover each layer with several tablespoons pineapple juice and then whipping cream and then small pieces of pineapple. Sprinkle top with finely chopped nuts. Other fruit may be used in place of the pineapple.